Sartin’s West

Sit and pick a while or chow down and be on your way. Sartin’s West, the name synonymous in Southeast Texas with fresh quality seafood, offers all-you-can-eat specials for lunch (11 a.m. – 2 p.m.), as well as dinner with a wide selection of individual meals.

Located at 1990 Interstate 10 S., this locally owned restaurant is where they stack ’em high – crabs, that is.

Barbeque crabs are piled end over end and brought to your table for as long as you can eat ’em along with fried shrimp, fried fish, crab balls and stuffed jalapeno peppers. No one leaves hungry from Sartin’s West. That’s the finger-lickin’ truth.

Grab a table equipped with a roll of paper towels, roll up your sleeves and belly up for Gulf Coast delicacies in this family owned establishment where homemade is the tradition.

All fried seafood is hand-battered in homemade seasonings. Platter service comes with homemade cole slaw, a sweet, crunchy and refreshing complement to seafood. Dip and dive your shrimp, fish and oysters, hushpuppies and french fries in Sartin-family recipes for tasty tartar sauce and savory cocktail sauce. All meals come with hushpuppies and fries.

If you don’t get the platter service, don’t worry, Sartin’s offers a large selection of lunch and dinner options. At lunch, served from 11 a.m. to 3 p.m., grab a shrimp or oyster po’boy or, if you can’t decide, get a combo of the two. Lunch plates, served with a vegetable medley, fries or baked potato and salad or slaw, are also available. Choose between fried shrimp, fish or oysters or a combination of all three. Or getcha some crab balls.

Crab balls are a Sartin’s West specialty. Every day, Sartin’s makes a homemade crab dressing just full of lump crab meat, rolls balls and fries ’em up. Just pop one in and let it melt in your mouth. The crab balls are delicious, just a little crispy on the outside and the perfect consistency of soft crabmeat and seasoned dressing on the inside.The Sartin family also makes fresh stuffed jalapeno peppers using the same crabmeat stuffing in the crab balls. If you love the crab balls but enjoy a little spice on your tongue, the peppers are for you. Crab balls, jalapeno peppers and boudain balls are all appetizers available by the half-dozen or dozen, but there’s an appetizer, the 2-Way/3-Way that lets you combine them all. This sampler is recommended.

Dinner is divine with limitless options for combinations of favorite sea fare. Order a crab ball, a boudain ball, fried or boiled shrimp, fried or boiled oyster, or fried or boiled fish dinner with all the sides. If you can’t decide, which is the norm for seafoodies, check out the combos – small, large, fried or boiled. Sartin’s mixes and makes it just the way you like it and even throws in some of those stuffed peppers. You don’t have to miss one tasty treat.

Sartin’s West caters to non-seafoodies, also. Find chicken and steak on the menu. The ribeye finger is Sartin’s special. This piece of meat is hand-cut and hand-battered, fried and soon-to-be famous.

For starters, don’t miss a Sartin’s salad. The family makes their own ranch dressing. It’s a creamy delight on mixed greens.

The large dining area accommodating about 220 people with full bar, plays country music and has a few big screens to entertain while you pick and eat your lump crabmeat or enjoy any one of the many dinners.

Sartin’s caters to your venue and hosts parties at its location on Sundays and Mondays.

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